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One Pan Ginger Hoisin Pork Udon

One Pan Ginger Hoisin Pork Udon

with Tenderstem Broccoli and Sriracha Drizzle
4.0(126)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
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Calories
: 
592 kcal
Protein
: 
33.6g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Pork Mince

2 unit(s)

Garlic Clove

120 grams

Sliced Carrot and Cabbage Mix

80 grams

Tenderstem® Broccoli

15 grams

Ginger Puree

60 grams

Hoisin Sauce

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

16 milliliter(s)

Sriracha Sauce

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)2478 kJ
Energy (kcal)592 kcal
Fat27.8 g
of which saturates10 g
Carbohydrate51 g
of which sugars16.9 g
Dietary Fibre8.5 g
Protein33.6 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Garlic Press

Instructions

PDF
Get Frying
1
  • Heat a large frying pan on medium-high heat (no oil).
  • Once hot, fry the pork mince, 5-6 mins.
  • Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
Add Veg
2
  • Meanwhile, peel and grate the garlic (or use a garlic press). 
  • Drain the fat from the pork. Season with salt and pepper.
  • Add the coleslaw and tenderstem broccoli to the pork. Fry, 2-3 mins.
  • Stir in the ginger puree and garlic. Fry, 1 min.
Sauce Time
3
  • Stir in the hoisin, soy and water (see pantry).
  • Bring to the boil. Simmer, 1-2 mins.
  • Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
  • Simmer until piping hot, 1-2 mins.
Dinner's Ready!
4
  • Taste and season if needed. Add a splash of water if the sauce is too thick.
  • Share the noodles between your bowls.
  • Drizzle over the sriracha to finish.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers enjoyed the tasty blend of flavours, though some found the sriracha too spicy and couldn't taste the ginger.
  • Ease of prep: Many praised the recipe as quick and easy to make, with the convenience of one-pan cooking.
  • Suggestions: Consider separating udon noodles before cooking for easier preparation. Adjust or omit sriracha if you prefer less heat.
AI-generated from customer reviews
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